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Pan-roasted duck with leek, apple and bacon salad

You'll need

4 duck breasts (about 200gm each), fat scored 8 baby leeks, trimmed, soaked in cold water 2 small pink lady apples, thinly sliced, tossed in lemon juice 2 witlof, leaves separated 1 cup (loosely packed) watercress ¼ cup (loosely packed) flat-leaf parsley 2 tbsp (loosely packed) chervil   Bacon vinaigrette 1 tbsp olive oil 120 gm rindless bacon, sliced into 2cm pieces 2 tbsp extra-virgin olive oil 1½ tbsp red wine vinegar ½ tbsp Dijon mustard


  • 01
  • Preheat oven to 180C. Season duck to taste, place in a cold frying pan skin-side down and place over medium-high heat. Cook until skin is golden and fat is rendered (10-12 minutes). Turn then place in oven and roast until golden and cooked through (8-10 minutes). Cover with foil and set aside to rest (5 minutes).
  • 02
  • Blanch leeks until tender (2-3 minutes), refresh and drain. Cut into bite-sized pieces and place in a large bowl. Add remaining ingredients and set aside.
  • 03
  • For bacon vinaigrette, heat olive oil in a frying pan over medium heat, add bacon and cook until golden and crisp (2-3 minutes). Drain on absorbent paper. Add extra-virgin olive oil, vinegar and mustard to pan, whisk to combine, season to taste, add bacon and keep warm.
  • 04
  • Thinly slice duck, add to salad, pour in vinaigrette, toss to combine and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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